8 Winter Recipes to Keep You Warm ...


8 Winter Recipes to Keep You Warm ...
8 Winter Recipes to Keep You Warm ...

Winter is right around the corner and with it comes winter recipes to keep you warm that will warm you from the inside out! Although I love the snow, there is nothing like coming home and making one of these hearty winter meals to thaw you out a little bit! Winter recipes aren't hard to find, but these are some of my favorite foods and they are easy to make! So girls, you ready to take a trip down my top 8 recipes to keep you warm?

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Buttery Sweet Potato Casserole Recipe

Buttery Sweet Potato Casserole Recipe The first winter recipe that we're going to talk about is a sweet potato casserole! This casserole is not only delish, but it's so easy to make – and it'll warm you up no matter how cold it is outside! It's sweet, it's savory and your family will beg you to make it over and over again when the temperatures start to drop!


2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt


1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted


In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.


Winter Squash Soup Recipe

Winter Squash Soup Recipe Are you wondering exactly what to do with all of the winter squash that you might have packed and canned away? Why not make an awesome winter squash soup? This winter recipe is not only delicious, but it's also super hearty and it's one of the few soups that I can eat over and over again.


2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream


In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.

In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally. Yield: 6 servings.


Gingerbread Pancakes Recipe

Gingerbread Pancakes Recipe My favorite pancakes in the world are holiday pancakes! The season is coming up, so are you looking for a way to spice up your boring old pancakes? Gingerbread pancakes are one of my favorite winter recipes that not only keep you warm, but they are also awesome to eat on Christmas morning!


1 cup all-purpose flour
2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 egg
3/4 cup 2% milk
2 tablespoons molasses
1 tablespoon canola oil
6 tablespoons maple pancake syrup
3/4 cup apple pie filling, warmed
3 tablespoons dried cranberries


In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries. Yield: 3 servings.


Roasted Chicken Noodle Soup Recipe

Roasted Chicken Noodle Soup Recipe No list of winter recipes to keep you warm would be complete without having some type of chicken noodle soup! This version of chicken soup is by far my favorite! Not only does it taste delicious, but it's also one of the few healthier soup recipes out there! It's got onions, roast chicken and the best broth!


1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk


In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.


Savory Chicken Potpie Recipe

Savory Chicken Potpie Recipe Another staple in my house when it comes to winter recipes to keep you warm is definitely chicken pie! Now, I am not the hugest fan of cooked veggies, but this awesome recipe is not only delicious, it's super filling too! This treat would make a great lunch or a hearty dinner!


1 broiler/fryer chicken, cut up (3 to 4 pounds)
3 tablespoons Filippo Berio® Extra Virgin Olive Oil
2 cloves garlic, minced
2 medium peeled potatoes, cut into 1-inch chunks
24 frozen pearl onions
3 medium carrots, cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1 leek, cut into 1/2-inch rings
8 fresh mushrooms, quartered
2 tablespoons minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup peas
1 jar (2 ounces) chopped pimientos
Salt and pepper to taste
4 cups chicken broth
6 tablespoons butter
6 tablespoons all-purpose flour
1 egg yolk
1/2 cup heavy whipping cream
2 sheets frozen puff pastry


Rub the chicken with olive oil and sprinkle with salt and pepper. Toss the potatoes, onion, carrots, garlic, leeks, celery, mushrooms with remaining olive oil, parsley and herbs. Place chicken in a large roasting pan and arrange the vegetables around the chicken.

Bake at 375° for 1 hour or until chicken juices run clear, stirring the vegetables occasionally. Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and set aside with the peas and pimientos.

Pour pan juices into a measuring cup. Spoon away the fat from the juice, reserving the fat. Add the juices to the chicken broth. Measure out the fat and add enough butter to make 6 tablespoons.

Put the roasting pan on the stove over medium heat. Pour in the 6 tablespoons of fat and butter, when it’s melted add the flour and stir to make a roux. Cook the roux till lightly browned, add the chicken broth and bring to a boil. Simmer the gravy for at least 15 minutes or till it’s the consistency of heavy cream.

When the chicken has cooled, pull the meat from the bones and cut into small 1/2-in. to 1-in. chunks. Set aside.
Heat oven to 400°. Choose four 12-oz. ovenproof bowls or a 2-qt. casserole.

Remove the dough from the refrigerator. Roll it out till it’s 1/8 in. thick. Cut out the pastry for each bowl leaving the pastry a little larger than the top of the dish.

Divide the chicken, vegetables, and gravy among the dishes. Place the dough on top, pressing along the edge of the dish to seal.

Combine 1 egg yolk and 1/2 cup cream. Brush the mixture onto the top of the pastry with a pastry brush. Put the pies on a baking sheet to catch any drips. Bake on the center rack in the oven for 40-50 minutes or till the crust is thoroughly browned and puffed. Yield: 4 servings.


New England Clam Chowder Recipe

New England Clam Chowder Recipe What list of winter recipes would be complete without some clam chowder? I live in New England and I have to say, everyone here absolutely loves clam chowder and has a different way of making it. This is my favorite recipe for chowda! So girls, get your New England cap on and get ready for some chowda!


4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained


In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.


Winter Harvest Vegetable Soup Recipe

Winter Harvest Vegetable Soup Recipe Because the winter is filled with all sorts of different root veggies, what better way to use them than in a soup? This winter harvest soup is not only delicious, but it'll keep you warm all day! It's also a great soup for you to throw in everything that you have in your fridge!


3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 Spice Islands® Bay Leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional


In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.

Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired. Yield: 12 servings (3 quarts).


Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers Recipe Finally, the last winter recipe that we're going to explore is stuffed peppers! I love green peppers in every form, but this is one of my favorites! Not only is this recipe unique, different and totally healthy, but it's also great to serve at a party! Give it a try, girls!


6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided


Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.

Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.

So girls, these are some of my favorite winter recipes to keep you warm. What other winter recipes do you ladies have? Any that I didn't list?


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